0:05

To Prep

0:10

To Cook

11

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

AVG RATING

( Members)

Beetroot and lentil salad with beef

Ingredients
    • Method
    1. Step 1

      Preheat oven to 200C. Place the hazelnuts on a baking tray. Bake for 10 mins or until toasted. Set aside to cool slightly. Place in a clean tea towel and rub to remove skins. Coarsely chop.

    2. Step 2

      Meanwhile, combine the beef, garlic, paprika and 1 teaspoon of the oil in a large bowl. Toss to combine.

    3. Step 3

      Heat a barbecue grill or chargrill on medium-high. Cook the beef for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

    4. Step 4

      Combine the lentils, beetroot, spinach and beetroot leaves, fetta and hazelnut in a bowl. Whisk the vinegar, honey and remaining oil in a bowl. Drizzle over the salad and combine. Divide among serving plates. Thickly slice the beef and arrange on top of the salad.

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